I’ve never made a paella before but I can tell you my sister is pretty much the paella queen. Her large paella pan is something to drool over, especially when it is loaded with paella! On our recent family vacation, I had purchased all of the ingredients to make this paella along with a $6 paella pan from Home Goods…SCORE! This seafood and Portuguese chorico paella is a cinch to make and would easily serve 8, or more, or less if you eat like we do. Haha!
Seafood and Portuguese Chorico Paella
INGREDIENTS
16 oz. Portuguese chorico (Gaspar’s Sausage)
1 tbsp plive oil
1 onion, peeled and diced
2 tbsp minced garlic
2 cups Arborio rice
2 – 32. oz. reduced sodium chicken stock
1 cup white cooking wine + 1 more for clams
1 tbsp paprika
½ tsp saffron threads
Himalayan Salt and Fresh-cracked black pepper to taste
8 oz. boned, Halibut or Cod fish
1 lb. shelled, deveined shrimp, tails on
9 oz. clams, soaked and rinsed, in their shells
¼ cup pitted green olives
PREPARE
1. In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
2. Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
3. Add rice and stir until it begins turn opaque, 2-3 minutes.
4. Stir in wine, ½ chicken stock, paprika, and saffron.
5. Stir continuously and add the remaining chicken stock until it is all absorbed.
6. Pour 1 cup of cooking wine into paella and stir until well absorbed.
7. Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
8. In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
9. Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
10. Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
11. Cook for 5 more minutes then serve.
- 16 oz. Portuguese chorico (Gaspar’s Sausage)
- 1 tbsp plive oil
- 1 onion, peeled and diced
- 2 tbsp minced garlic
- 2 cups Arborio rice
- 2 – 32. oz. reduced sodium chicken stock
- 1 cup white cooking wine + 1 more for clams
- 1 tbsp paprika
- ½ tsp saffron threads
- Himalayan Salt and Fresh-cracked black pepper to taste
- 8 oz. boned, Halibut or Cod fish
- 1 lb. shelled, deveined shrimp, tails on
- 9 oz. clams, soaked and rinsed, in their shells
- ¼ cup pitted green olives
- In a 15 inch paella pan , on high heat, turn sausages occasionally until browned on both sides.
- Reduce heat to medium-high and add olive oil to pan; when hot add onion and garlic and stir often until onion is limp.
- Add rice and stir until it begins turn opaque, 2-3 minutes.
- Stir in wine, ½ chicken stock, paprika, and saffron.
- Stir continuously and add the remaining chicken stock until it is all absorbed.
- Pour 1 cup of cooking wine into paella and stir until well absorbed.
- Meanwhile, rinse and drain the fish shrimp; cut fish into one inch pieces, scrub soaked clams, discarding any gaping ones that don’t close when you tap their shells.
- In a separate sauce pan heat 1 tbsp olive oil and shrimp for 5 minutes, while turning occasionally, stir shrimp any pan drippings in paella pan.
- Cook the fish in the same sauté pan with 1 tbsp olive oil for 3 minutes, turning to cook both sides then stir into paella.
- Pour remaining 1 cup of cooking wine into sauté pan and steam clams for 4 minutes, stir clams into paella along with olives.
- Cook for 5 more minutes then serve.
